Orange Chicken

Source: Linda (dahlianut) from gardenbuddies
adapted by

2 lbs boneless skinless chicken breasts (cut into 1 1/2-inch cubes)
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
about 3 tablespoons oil (for sauteing)

Orange Sauce:
1 1/2 cups water
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 tablespoons soy sauce
a few slices of clementines, or any orange you like
1 cup brown sugar (not packed)
1/2 teaspoon minced ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
red pepper flakes (more or less to taste)
2 tablespoons cornstarch
1/4 cup water
1 package fresh broccoli florets, steamed in microwave oven

In a large saucepan combine the water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil. Combine 2 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce, bring sauce back to a boil, stir until it thickens. Reduce heat to low and keep sauce warm. If sauce too thick, add a little orange juice to thin it out.

Combine flour, salt, and pepper. Dip chicken in flour mixture to coat. I pour it all in a ziploc bag and shake it to coat the chicken. Then shake the excess flour off before adding pieces to the pan. Saute chicken in a skillet or wok, until browned.

Add the broccoli to the pan. Pour sauce over the chicken and broccoli, and simmer for at least ten minutes, until chicken is completely cooked! Serve over rice.